Save Moist, spiced pumpkin muffins with a luscious cream cheese center—perfect for autumn mornings or a cozy snack.
The first time I baked these muffins the aroma filled my kitchen and my kids couldn&t wait to try them. They quickly became an autumn favorite that friends always request for get-togethers.
Ingredients
- Cream Cheese Filling: 115 g (4 oz) cream cheese, softened; 50 g (1/4 cup) granulated sugar; 1/2 tsp vanilla extract
- Pumpkin Muffin Batter: 210 g (1 3/4 cups) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 200 g (1 cup) canned pumpkin purée; 120 ml (1/2 cup) vegetable oil; 100 g (1/2 cup) brown sugar, packed; 50 g (1/4 cup) granulated sugar; 2 large eggs; 1 tsp vanilla extract
- Optional Topping: 2 tbsp pumpkin seeds (pepitas) or chopped pecans
Instructions
- Prepare Muffin Tin:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make Cream Cheese Filling:
- In a medium bowl combine cream cheese, 50 g sugar, and 1/2 tsp vanilla. Beat until smooth and set aside.
- Combine Dry Ingredients:
- In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients:
- In another bowl whisk pumpkin purée, oil, brown sugar, granulated sugar, eggs, and 1 tsp vanilla until well combined.
- Mix Batter:
- Add wet ingredients to dry and mix just until combined. Do not overmix.
- Fill Muffin Cups:
- Spoon about 2 tablespoons of batter into each muffin cup.
- Add Cream Cheese:
- Place 1 heaping teaspoon of cream cheese mixture in the center of each cup and press gently.
- Cover and Top:
- Cover with remaining pumpkin batter to fully hide the filling. Sprinkle with seeds or pecans if using.
- Bake:
- Bake for 20 to 22 minutes until set and a toothpick (not entering cream cheese center) comes out clean.
- Cool:
- Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
Save Serving these straight from the oven became an autumn tradition at our house and my family always gathers around as they cool on the rack.
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, spatula
Allergen Information
Contains: Wheat (gluten), eggs, dairy. If using nuts, contains tree nuts. Double-check labels for allergens.
Nutritional Information
Per muffin: 235 calories, 11 g fat, 30 g carbohydrates, 4 g protein
Save Enjoy these pumpkin cream cheese muffins warm or at room temperature for a perfect seasonal treat.
Recipe FAQ
- → How do I get a creamy center?
Spoon a dollop of the cream cheese filling into the center of each muffin cup before covering with batter.
- → Can I add other mix-ins?
Mini chocolate chips or dried cranberries work well stirred into the batter for added texture and flavor.
- → How should I store these muffins?
Refrigerate in an airtight container for up to 4 days. Allow to reach room temperature before serving.
- → Are nuts optional in the topping?
Yes, pumpkin seeds or pecans are optional and can be omitted if you prefer a nut-free version.
- → What spices are in the batter?
Cinnamon, nutmeg, cloves, and ginger combine to provide classic autumn warmth and flavor.
- → Can these be made ahead?
Yes, prepare in advance and store in the fridge. They remain moist and flavorful for several days.